This dessert is super speedy to whip up, literally, and will keep for weeks in the freezer meaning you can have a fancy pud at the drop of the hat if you have unexpected guests pop in on you. With a buttery biscuit base and a silky smooth top, this cake is the perfect combination of flavour as well as texture. Serve with plenty of fresh raspberries for a fresh and fruity dessert.
- 30g unsalted butter
- 8 digestive biscuits, crushed into crumbs
- 2 large eggs
- 150g caster sugar
- 300ml pot double cream
- 2 lemons – grated zest from 1 and juice from both
- Raspberries, to serve
Melt the butter and stir into the crushed biscuits. Spread evenly over the base of the dish but don’t press down.
Separate the eggs and whisk the whites until stiff. Add the sugar and whisk again until thick and glossy.
Whip the cream and fold in the egg yolks mixed with the lemon zest and juice. Fold the whites into the cream mixture.
Pour over the crumble base and put in the freezer. It will take 4-5 hours to freeze. Serve frozen, with raspberries.
Top tip for making Lemon ice-cream cake
Remove 10 minutes before serving to make it easier to scoop.